Rigatoni With Chicken Recipe
Chicken Spiedini tossed with fresh spinach and tomatoes in a roasted sweet pepper in a rich Asiago cream sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Cook the Rigatoni
Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Drain and set aside.
- 2
Prepare the Chicken
While the pasta cooks, heat olive oil in a skillet over medium heat. Season the chicken breasts with salt, black pepper, and Italian seasoning. Cook the chicken for about 6-7 minutes on each side until fully cooked and golden brown. Remove from heat and let it rest before slicing it into strips.
- 3
Make the Sauce
In the same skillet, add minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and bring to a simmer. Stir in the Asiago cheese until melted and smooth. Add the roasted sweet peppers, fresh spinach, and cherry tomatoes, cooking until the spinach wilts.
- 4
Combine and Serve
Add the cooked rigatoni to the skillet and toss to combine with the sauce. Finally, add the sliced chicken on top and serve immediately.
